STEAMED FISH WITH FISH MAW GRAVY

Name: STEAMED FISH WITH FISH MAW GRAVY
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: Chinese
Ingredients: fish 1, around 600 g, whole; salt 1/2 tsp; ginger 4 slices; fish maw 10 g, soaked for 10 minutes; dried mushroom 2, soaked for 30 minutes; oil 1 tsp; water 130 ml; Knorr Chicken Stock Cube 1/4 tsp; oyster sauce 1/4 tsp; salt a dash, if necessary; light soy sauce, a dash; coriander 1 stalk, sliced; white pepper, a dash

Dairy free

Healthy, hearty and wholesome, this dish is brimming with the sweet goodness of fish meat and fish maw.

15 mins

Cooking Time
Hard

Difficulty
30 mins

Prep Time
4 People

Serves

fish 1, around 600 g, whole
salt 1/2 tsp
ginger 4 slices
fish maw 10 g, soaked for 10 minutes
dried mushroom 2, soaked for 30 minutes
oil 1 tsp

Gravy:

water 130 ml
Knorr Chicken Stock Cube 1/4 tsp
oyster sauce 1/4 tsp
salt a dash, if necessary
light soy sauce, a dash
coriander 1 stalk, sliced
white pepper, a dash

Rub fish with salt. Wash and drain thoroughly.
Steam fish with ginger for 9 – 12 minutes.
Meanwhile, simmer Knorr Chicken cube and oyster sauce in water for 5 minutes.
Squeeze water out from fish maw and mushroom. Slice thinly.
Add fish maw, mushroom into the gravy and continue to simmer for another 5 minutes.
Remove fish from steamer when cooked. Pour away the liquid and place it in a serving plate.
Pour fish maw gravy onto fish.
Sprinkle spring onion and white pepper.
Heat oil to smoking point.
Drizzle it over fish and serve immediately.